Rhubarb

[Kateri-Marie]

I simply LOVE anything Rhubarb any one who has any recipes could you post them on here for me?
Thanks

[lovetobake45]

I posted a rhubarb recipe which is really good. Lunar Rhubarb Cake check it out. I also love rhubarb!!

[ImissTexas52]

Okay, here comes some of those "stupid" questions mentioned in other posts.

I grew up in Texas and rhubarb was unheard of. I'm aware of what it looks like, but what is it? Is it a fruit? A vegetable? Is it sweet or tart? Is it a dessert item? I'm curious about it. I could go buy some from the store I guess, but then my next question would be what on earth would I do with it?

Just wondering.

Okay Google... here I come!

[Mariah-RoseCass]

I don`t really know much about Rurbarb myself, either. Don`t feel stuipd!!!!!!!!!!!! It is a good question.
How did Google work out for you?

[ImissTexas52]

Google had some great images. At least I know now that the part of rhubarb used in most recipes isn't the leaves, but the red stalks. It's a vegetable, but it's quite often used in desserts. Interesting. Haven't decided yet if I'm brave enough to try anything with it. How odd - I'm usually intrigued and like trying new recipes but for some reason I find rhubarb intimidating. Weird.

[KarenB]

Never eat the leaves. They are poisonous. Pick the thin red stalks. The bigger ones are tough and bitter. Try these recipes.

Rhubarb Strawberry Fool
Early Summer 2005 By: Heather Trim

Tart rhubarb is combined with sweet strawberries in this classic British dessert?a fool.

6 cups (1.5 L) ½-inch (1-cm) pieces rhubarb
½ cup (125 mL) granulated sugar
2 tbsp (25 mL) orange liqueur or orange juice
1 cup (250 mL) strawberries, coarsely chopped
1 tsp (5 mL) vanilla essence
¾ cup (175 mL) whipping cream

1. Place rhubarb in a large saucepan with sugar and orange liqueur. Simmer, covered, over medium heat, stirring frequently for 15 minutes until very tender and rhubarb slices no longer have any shape.

2. Stir in strawberries and continue to simmer very gently, uncovered, stirring occasionally, until strawberries are soft, about 10 minutes. Remove from heat and stir in vanilla. Mixture should be a thick purée. Turn into a large bowl and cool completely.

3. Using an electric mixer, beat cream until stiff peaks form when beaters are lifted. Fold cream into rhubarb mixture only enough that it streaks the rhubarb and pink ripples show. Spoon into dessert bowls and serve with crisp cookies.Serves 6

Upside-Down Rhubarb Mini-Cakes
Early Summer 2008 By: Dee Gibson, Gibson & Lyle, Caterer

These cute cakes are baked in a muffin tin to create individual desserts for your guests. You may substitute the rhubarb for peach or apple with the same great results.

½ cup (125 mL) unsalted butter
¾ cup (175 mL) white sugar
2 large eggs
1 tbsp (15 mL) vanilla
1 cup (250 mL) all-purpose flour
1 tbsp (15 mL) baking powder
Pinch of salt
2 cups (500 mL) chopped rhubarb
1¼ cups (300 mL) brown sugar

1. Preheat oven to 350°F (180°C)

2. Beat butter and sugar until creamed (pale white color), about 2 minutes. Add eggs 1 at a time until well blended, add vanilla. Beat in flour, baking powder and salt and beat until combined.

3. Butter a 12-cup muffin tin.

4. In each muffin tin distribute evenly the chopped rhubarb and 1½ tbsp (22 mL) brown sugar. Place 1 heaping tbsp (15 mL) of the batter in each tin. Place in oven and bake about 40 minutes, or until light golden on top. Cool and turn out.

5. Serve with whipped cream or ice cream.

Serves 6

[ImissTexas52]

Okay, now my curiosity is kicking up. I'm going to try these recipes. One question: is vanilla essence the same as vanilla extract?

[CM]

How odd - I'm usually intrigued and like trying new recipes but for some reason I find rhubarb intimidating. Weird.

Rhubarb is a really large, tropical-looking plant with huge (poisonous) leaves and thick, edible stalks. The stalks contain Vitamin A and C.

In the past, it was often called a "pie plant" which should tell you something about how it's usually used! Rhubarb is also good for using in cobblers, or in other desserts where fruits and berries are used.

I often chop up the stems and add it to cooked fresh strawberries or raspberries in a simple syrup. You can then use it as a filling for turnovers or pies, as a topping for ice cream or frozen yogurt (or even as a part of the ice cream if you're making homemade ice cream), over waffles or pancakes, or anywhere you'd use a fruit filling or chunky fruit syrup. Like cranberries, rhubarb requires a good deal of sugar/honey to make it palatable.

Don't be afraid of the fact that the leaves are poisonous. The same is true of potatoes and tomato leeaves (they're part of the deadly nightshade family). Just use only the red stalks and you'll be fine. Normally, ff you buy the rhubarb at the supermarket, the leaves have already been removed.

When combining rhubarb with other fruits, start simmering the rhubarb in the syrup first before adding the berries because the rhubarb will take a longer time to become tender. Add the berries near the end of the cooking time so as not to overcook. A tablespoon of freshly squeezed lemon juice will help brighten the flavor of the syrup, but rhubarb already has an acidic flavor, so adjust to your own taste. A few drops of rum or vanilla can help mellow the flavor.

[ImissTexas52]

Once again, thank you for sharing your knowledge and experience CM. I'm sure I'm not alone in saying that I certainly appreciate it.

I really enjoy this forum!

[Cassie-Jane]

I did not know the leaves were posinous!
Thanks Karen